Ruby Montana's Coral Sands Inn: December 2007

Friday, December 28, 2007

Sunday, December 23, 2007

Thursday, December 20, 2007

Dog of the Century--Color of the Year!

The unofficial fashion doyenne of the Coral Sands
has been forced to hire her own photographers
Debra and Charles,
in order to get on the blog.
So be it.

I, Ms Lola Falana, while perusing the NYTimes early this morning, read a little item and would like to bring it to your attention. Seems that the posers, I mean powers-that-be have named Blue Iris the Color of the Year for 2008.

Yes my pretties, that's next year.

You will ALSO note that Blue Iris is the exact shade of
the transitional autumn/winter frock that I have been wearing around town.

Some may call it PANTONE 18-3943 TCX,
"Combining the stable and calming aspects of blue with the mystical and spiritual qualities of purple, Blue Iris satisfies the need for reassurance in a complex world, while adding a hint of mystery and excitement"

Yes, I am afraid that IS a direct quote.

Reassuringly, hinting at mystery and excitement, I call it Lola Blue

And so should you.

Tuesday, December 18, 2007

grrl-la recipes from the south

Now, I know y'all want the best for you AND your families and friendlies. So I am goin to let you in on my favorite fudge recipe. it's a secret so it's just between us . . . no tellin.

My dear friend Paula (Deen) has this on the Food Network site but let me tell you, it is even older than cable, it's as old as cheese food, trust me you'll love it. AND your friendlies will love it too.

Chocolate Cheese Fudge
Recipe courtesy Paula Deen

1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
In a saucepan over medium heat, melt the cheese and butter together,
stirring constantly until smooth.
Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa.
Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed.
The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan.
Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.
Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

eat eat eat
i like to tell my first time guests what they're eating, after they ask for the 2nd piece.

Much love and Happy Holi Daze